Eccles cakes. In my opinion – they’re not cakes, or even biscuits – they’re pastries!
We watched the Great Sport Relief Bake Off recently and one of the celebrities’ challenges was to make Eccles cakes. Whilst watching, Justin started going on about how much he loves them and why haven’t I made them yet.
To be honest, they’ve not really been on my baking radar. For one, they involve pastry which I’m not fond of making. For two, they’re just pastry with currants. But, to placate him, I agreed… and I always need the pastry practice!
I zig-zaged around the web and amalgamated a few recipes I found there. Most called for candied peel and/or orange juice, neither of which I like, to be added to the currants. I’m often a recipe purist but not in this case!
Remember a couple of paragraphs ago I said Eccles cakes are ‘just pastry with currants’? How wrong was I? They were flaky, fragrant, buttery & delicious… and NOTHING like the dried up old things you find to buy in the supermarket.